Becky Luigart-Stayner; Lydia DeGaris-Pursell
16 servings (serving size: 1 wedge)

This low-fat cheesecake recipe lets you enjoy a slice of classic New York cheesecake without all the guilt.  Fat-free sour cream and cottage cheese and reduced-fat cream cheese keep this dessert light, creamy, and flavorful.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).

Step 3

Firmly press mixture into bottom of a 9 x 3-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned; cool on a wire rack.

Step 4

Reduce oven temperature to 325°.

Step 5

To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth.

Step 6

Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust.

Step 7

Bake at 325° for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Step 8

Note: You can also make the cheesecake in a 10 x 2 1/2-inch springform pan. Bake at 300º for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.

Chef's Notes

Because we wanted the height of a traditional New York-style cheesecake, we baked this in a springforn pan with high (3-inch) sides. If you're not sure about the dimensions of your pan, use a ruler to measure the inside of the pan. To prevent cracks and ensure a creamy texture, the cheesecake needs to cool gradually in the closed oven for one hour.

Ratings & Reviews

So good!

September 13, 2016
I loved it and it was simple.

Iliandra's Review

April 06, 2014

Traystreats's Review

February 24, 2014

alexjojo's Review

February 16, 2014
My husbands favorite dessert is cheesecake, a simple vanilla cheesecake but only make it for special occasions because of the high fat/calorie count. I've tried many lower calorie recipes and this is by far the best. Easy to make, dense and very delicious. I used a graham crust. Also, I used the steam bath method along with opening the oven at the end and there was not once crack on the cake. Presentation was beautiful.

ChefNikki8's Review

December 20, 2013

suekay's Review

December 03, 2012

MaryEliz's Review

October 22, 2012
This is good, in fact really good, but have to disagree that it is easy to make. I use a Pillsbury pie crust to save time and this is not my forte. I rarely give 5 stars so this is a great review for me. One thing that I don't understand is that I have the original recipe in my file from 2002, yet on the CL website it is dated 2003.

jmbender4's Review

October 03, 2010
It was OK. Easy to make. Most likely will not make it again; just because there are better desserts out there.